Pacay
Inga feuillei — Fabaceae
Italiano: Pacay / Guaba
Description
Pacay (Inga feuillei) belongs to the Fabaceae family and is native to SouthAmerica. It thrives in Andean valleys, 1000-2500m, agroforestry environments across regions including SouthAmerica. Botanically, Pacay is andean relative of the ice-cream bean producing larger flatter pods with exceptionally sweet white pulp.. The edible parts include Fruit pulp. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during August, July, June, May, October and September. Nutritionally, Pacay stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 5.0g dietary fiber per 100g serving. In the kitchen, Pacay offers a Very sweet, cottony, vanilla-watermelon flavor profile. Crack or split pod; separate pulp from seeds; eat fresh only. Common culinary applications include Fresh eating, Desserts. Popular preparations include Open long pod; scrape sweet pulp away from large seeds. For storage, refrigerate fresh parts. Safety note: Seeds are large and very hard; do not swallow. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Open long pod; scrape sweet pulp away from large seeds
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: Fresh eating, Desserts Storage: Refrigerate fresh parts
Recipes
- Open long pod; scrape sweet pulp away from large seeds
